Tangy Carrot and Kale Salad with Roasted Chickpeas

MMMMMM…that’s all I can say. I threw this together for dinner today and it was so tasty and easy I just HAD to write it all out now before I forget what I did.

Roasted Chick Peas
1 super large can of chick peas, drained and rinsed (or use 1.5 normal sized cans)
2 Tbsp nutritional yeast
1 dash cayenne pepper
a few sprinkles of dried dill
1 tsp garlic powder
1 tsp onion powder
Toss it all in a bowl to coat it well and roast at 425F for 25 minutes on a cookie sheet wiped with oil.